Fine dining food

Pan-Seared Cod with Wasabi Sweet Potato Mash and Miso Glaze | #dinnerrecipes #groundbeef #cheese #healthy #lowcarb #lowcarbrecipes #family

LAVO Cannoli Recipe by #ValrhonaCercleV Chef Paola Marocchi of Tao NYC Copied @valrhonausa

Bison Striploin with Romesco Sauce and Rapini | Noble Premium Bison

We've scoured the web for the creme de la creme of dinner recipes. Don't be fooled by their fancy looks, you can totally make these at home!

Yellowtail crudo marinated with olive oil, orange juice topped with chives, cape gooseberries for a quick and easy raw recipe.

Sous vide cooking, like all cooking, is about time and temperature. You can adjust either or both to influence your results. Chef Thomas Keller demonstrates this by walking through two short rib preparations: two short ribs cooked sous vide, one at 62°C for 48 hours and another at 79°C for a cooking time of 24 hours (the recipe remains the same, simply the time and temperatures are adjusted). As Chef Keller notes, some juice from the meat has collected in the vacuum sealer bag around the…

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Master the French classic at home with creamy mashed potatoes and bacon-wrapped green bean bundles.

If you’re looking for a restaurant-quality meal that’s perfect for special occasions or a fancy night in, this Steak with Creamy Cajun Shrimp Sauce is exac

Recipe video above. This is a pork belly that's slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned with the most amazing crispy crackling of your life. It comes down to three simple, game-changing techniques: 1. Do NOT score the skin; 2. Low heat followed by high heat; 3. Keep the pork level using balls of foil.Perfect meat, perfect crackling ... Every. Single. Time! (Read the…

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